Method for the manufacture of butter



Oct. 4, 1927.

S. KARPINSKY ET` AL METHODv FOR THE MANUFACTUREl 0F BUTTER Filed Jan. 16. 1924 STEPHAN xAaPrNsxY, or snvans,

Patented Oct. 4, 1927.

UNITED STATES PATENT OFFICE.;

AND JAMES vSTEWART' ANDERSON, 0F ST. OUEN,

FRANCE. d

METHD vEOE THE JEANUFACTURE 0F BUTTER.

Application led January 16, 19221., Serial N o. 686,687, and in FrancehNovember 21, 1923.

Our invention relates to a process of nufacture of butter and an apparatus ilerein the same is carried into effect.

n our invention, the creaml which Vis suitably fermented and has a small amount of air added thereto, is forced at an adequate pressure, yfor instance three or four kilogrammes per square centimetre, through a series of numerous and very 'fine interstices which are givena tortuous or irregular formv as much as possible; the said mterstlces can beformed by the use of wire gauze elements which are placed upqn one janother. 'f

By their passage under pressure through thej said narrow and sinuous ducts, the fatty 1globules are first released from the cells with which they were iincorporated, and are then caused to adhere together, and issue in the ably of wood. The wire gauze or'perforated metal discs 5, 6, held by the rings 7 and 8,

s are placed in the said vessel at either end `of said mandrel. At the bottom of the vessel as well as on the said plug are rovided the respective conduits 9, ,10 to whic are secured y the cream inlet pipe 11 'and the outlet pipe 12.

v fio granular state facil1tates`,thewashing an The voperation is as follows:

. The fermented'cream charged with air is delivered by the pipe 11 and is forced through thewire gauz elements bya pumpl orby compression in' any suitable manner;

the wire gauze 5 acts to prevent impurities in the cream from enterin the` apparatus;

. when passing through the sinuous mterstices o'f the wire gauze element 3, the fatty globules are `finally set free and are-then united fin the form of fine granules of butter. When issuing from the pipe 12, the butter in ve` ne grains in suspension in the buttermi is collected in a receptacle of any-kind; this the almost complete` elimination of the caseines and' lactoses which are prejudicial to thev good preservation'of the butter.

i We obtain excellent results for instance.

with a vessel or Jbox of 35 mm. inside diameter and mm. `lengt-h, a wood core of 25 mm. diameter and wire gauze having four' meshes per square millimetre. The output fromthis apparatus is someBOO litres of fermented cream per' hour, obtained from a skimming which represents 10% of the volume (if the milkemployed.

The wood core has the advantage of swellin g by the`moisture and thus pressing the wire gauze parts tightly toget er; it may however be replaced by a metal cylinder or might be entirely dispensed with, and in the latter case the whole interior section of the box may be'filled up with wire auze. The latter may further be'used in t e shape of washersor discs whichI are laid together. For the wire gauze wemay substitute other elements adapted to form a great number of vnarrow and sinuous passages, for instance a granularlmass composed of grams ofl sand,

crushed charcoal or like substances having a sultable size, or all other adequate means..

We may'also obtain butter from freshn cream, by slightly increasing the quantity of airand the length of the passage'through the wire gauze or the like; 'the' fatty globules which remain unchanged by the fermentation will however adhere together with somewhat less facility in this case.

Itmust be `observed that the interstices rovided between the-wires of the gauzes or etween the 'being forcibly brought together.

Claims: v 1. A process for the manufacture o f butter from cream consisting in causing-the cream which has been previouslycharged with air to pass through a series of numerous ver fine interstices which closely follow eac other, these interstices being in a bale disd posit-ion.

2. Process jfor the manufacture of butter from cream previously charged with air consisting in causing the creamI to pass ains of sand or-charcoal and the like, as tightly packed together as may I 3. Process for the manufacture of butter from cream consisting in causing the cream which has been previously charged .with airj to pass through a series of numerous very line interstices -closely following each other,

these interstices forming irregular passages whose walls oppose to. thev passage 'of the stacles. g" v 4. Process; for the 'manufacture of butter cream numerous.A andv closely arranged ob-` characterized by the fact'th'at the' cream charged with air is caused .to pass'through a series of sinuous having a.. sectlon larger thanthat o cream, these passages being owever suiciently fine, in sufficient number and closely following each other,l so that thesaid lob-- ules of the cream 'will be caused to agg omthe atty globules of the crate as' grains of butter when passing through the said passages.

In testimony,` that we claim the foregoing' as' our invention we-have si ed our names. STEPHAN KARPIN KY;

JAMES ,STEWARTANDERSON 

